Vegan Fettuccine Alfredo (No Cashews)

This pasta recipe has a velvety smooth and creamy sauce offering much-needed comfort on a cold day. Made nut-free and dairy-free with oat milk.

Course Dinner, Lunch, Main Course

Cuisine Italian

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 597

Boil the fettuccine according to package directions.
6 oz fettuccine pasta
Heat the vegan butter or oil in a large skillet on low heat. Stir in flour quickly and constantly with a whisk, fork or wooden spoon. Cook for 2 minutes.
3 tbsp vegan butter or margarine, 1 tbsp all-purpose flour
Gradually stir in the oat milk. Stir quickly to dissolve any lumps as best as possible. Add extra milk or water if the sauce thickens too quickly.
1 cup unsweetened oat milk
Stir in the minced garlic, nutritional yeast, nutmeg, lemon juice, lactic acid, salt and pepper. Continue cooking the sauce on low heat for 5 minutes. Remove from heat.
4 cloves garlic, 4 tbsp nutritional yeast, 1/4 teaspoon nutmeg, 2 teaspoon lemon juice, 1/2 teaspoon vegan lactic acid, salt and pepper to taste
Drain cooked fettuccine and add to the sauce. Toss gently to completely coat the pasta. Serve topped with fresh parsley.
1 handful chopped fresh parsley

UPDATE 01/2023: With a few readers reporting that the sauce is too watery, I have updated the recipe to 1 cup of store-bought oat milk. In the original recipe (and photos in the post), I used homemade oat milk, which resulted in a much thicker sauce than store-bought and required double the amount.
You may also use 1 cup of store-bought soy or full-fat coconut milk (coconut milk will be creamier but give the sauce a coconut flavor). I don't recommend using almond milk as it will result in an even thinner sauce with a less creamy result. Sorry for any miscommunication, and thank you for your continued feedback!
For gluten-free, use an all-purpose gluten-free flour blend and gluten-free pasta.